Satay Tofu & Veggie Thai Red Curry
You Will Need:
1 block (approximately 400g) firm tofu
1 cup rice
1 brown onion
2 cloves garlic
1 carrot
1 capsicum
1 zucchini
1 tablespoon olive oil
2-3 tablespoons red curry paste
400ml can coconut milk
1 tablespoon peanut butter
1 tablespoon soy sauce
Fresh coriander leaves, for garnish
Crushed peanuts, for garnish
Lime wedges, for serving
How To Make:
Prepare the tofu:
Drain the tofu and press to remove excess moisture.
Cut into 2cm cubes.
Cook the rice:
Rinse the rice under cold water until the water runs clear.
In a saucepan, combine rice with 1.5 cups of water and a pinch of salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let it sit, covered, for 10 minutes.
Prepare the vegetables:
Peel and finely chop the brown onion and garlic.
Peel and thinly slice the carrot.
Thinly slice the capsicum and zucchini.
Cook the tofu:
In a large frying pan or wok, heat olive oil over medium-high heat.
Add tofu cubes and cook for 2-3 minutes on each side until golden brown.
Remove tofu from the pan and set aside.
Sauté the aromatics:
In the same pan, add the chopped onion and cook for 2-3 minutes until softened.
Add the garlic and red curry paste; cook, stirring, for 1 minute until fragrant.
Add vegetables and sauce:
Add the sliced carrot, capsicum, and zucchini to the pan; stir-fry for 3-4 minutes until slightly tender.
Pour in the coconut milk and bring to a simmer.
Stir in peanut butter and soy sauce until well combined.
Combine and simmer:
Return the tofu to the pan and gently stir to coat with the sauce.
Simmer for an additional 5 minutes until the vegetables are tender and the sauce has thickened slightly.
Serve:
Divide the cooked rice among serving plates.
Spoon the satay tofu and veggie red curry over the rice.
Garnish with fresh coriander leaves and crushed peanuts.
Serve with lime wedges on the side.